Butter Chicken with Preeti’s All-Purpose Indian Kitchen Masala

Who doesn’t love a rich, creamy butter chicken?

Here’s how I make mine using Preeti’s All-Purpose Indian Kitchen Masala. No need to measure out a dozen different spices!

The secret is a great spice blend, tender chicken, and a delicious tomato-cream sauce.

What is Butter Chicken?

Butter Chicken is known for its rich, creamy tomato sauce and tender pieces of chicken. What makes it so special is the perfect balance of spices, butter, and cream. With Preeti’s All-Purpose Indian Kitchen Masala, making this restaurant favorite at home is easier than ever!

No need to measure out a dozen different spices. My handcrafted, Ayurveda-inspired blend brings all the flavor together in one simple step. Mild, aromatic, and full of flavor, this is Indian cooking made easy!

Butter Chicken: The Indian Dish Loved Around the World

Butter Chicken is one of the most popular Indian dishes worldwide, especially among people new to Indian food.

It is a favorite among non-Indians and one of the most commonly ordered dishes at Indian restaurants. Its rich, creamy tomato sauce, tender chicken, and mild, aromatic spices make it appealing to almost everyone.

For many people, Butter Chicken is their first introduction to Indian cuisine. And the good news? You can easily recreate this restaurant favorite at home with Preeti’s All-Purpose Indian Kitchen Masala!

What you need to make Butter Chicken

Ingredients

For the chicken:

• 2 lbs boneless chicken thighs, cut into bite-sized pieces
• ½ cup plain thick yoghurt. Plain Greek yoghurt works best
• 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp oil

For the sauce:

• 3 tbsp butter
• 3 tbsp oil
• 1 medium onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1½ cups tomato purée/sauce
• 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
• ½ cup heavy cream
• 1 tsp sugar
• Salt to taste
• ½ cup water, as needed
• 1 tbsp crushed kasuri methi (optional)

Here’s how I make it!

Step 1: I start by mixing the chicken with yogurt, 1.5 tablespoons of my All-Purpose Masala, lemon juice, salt, and oil. I let it marinate for at least 30 minutes.

Step 2: Next, I heat a skillet and cook the chicken on high heat until lightly browned. Then I set it aside.

Step 3: In the same pan, I melt the butter with a little oil. I add the chopped onion and cook until golden, then stir in the ginger-garlic paste.

Step 4: Now comes the tomato purée and another 1.5 tablespoons of my masala. I let everything cook for about 7–10 minutes until the sauce thickens and develops a beautiful color.

Step 5: I lower the heat and stir in the heavy cream, sugar, and salt. If the sauce is too thick, I add a little water to make it the right consistency.

Step 6: Finally, I add the chicken back into the creamy sauce and simmer until fully cooked. A little crushed kasuri methi adds a lovely finishing touch!

And that’s it! Delicious homemade butter chicken without the hassle of measuring multiple spices.

Serve with basmati rice or warm bread.

Other Recipes With Preeti’s All Purpose Indian Kitchen Masala

Spinach Chickpeas Curry With Preeti’s Spice Blend

Vegan Keema Matar Aloo

Green Bean & Potato Curry | Easy Indian Recipe with Preeti’s All-Purpose Indian Kitchen Masala

Matar Paneer Recipe with Preeti’s All Purpose Indian Kitchen Masala

Creamy Butter Chicken with Preeti’s Spice Blend

This easy Butter Chicken recipe features tender, bite-sized chicken in a rich, creamy tomato sauce. Made with Preeti’s All-Purpose Indian Kitchen Masala, it delivers authentic Indian flavors without the hassle of measuring multiple spices. Mild, delicious, and perfect for a family dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinating Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Indian

Servings 8

Calories 320 kcal

Equipment

• Set of Measuring Spoons
• One Set of measuring cups
• Cutting Boards and Knives
• Wide Pan

Ingredients

  

For the chicken:

• 2 lbs boneless chicken thighs cut into bite-sized pieces
• ½ cup plain yogurt
• 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
• 1 tbsp lemon juice
• 1 tsp salt
• 1 tbsp oil

For the sauce:

• 3 tbsp butter
• 3 tbsp oil
• 1 medium onion finely chopped
• 1 tbsp ginger-garlic paste
• 1½ cups tomato purée
• 1.5 tbsp Preeti’s All-Purpose Indian Kitchen Masala
• ½ cup heavy cream
• 1 tsp sugar
• Salt to taste
• ½ cup water as needed
• 1 tsp crushed kasuri methi optional

Instructions

 

• In a large bowl, mix the chicken with yogurt, 1.5 tablespoons of Preeti’s Masala, lemon juice, salt, and oil. Let it marinate for at least 30 minutes.
• Heat a large skillet over high heat. Add 2 tbsp oil. Add the marinated chicken and cook for 5–7 minutes, turning occasionally, until lightly browned. Set aside.
• In the same pan, melt the butter with 1 tablespoon of oil.
• Add the chopped onion and cook until soft and golden. Add ginger-garlic paste and cook for another minute.
• Add tomato purée and the remaining 1.5 tablespoons of Preeti’s Masala.
• Cook for 7–10 minutes, stirring occasionally, until the sauce thickens and the tomatoes lose their raw taste.
• Reduce the heat. Stir in the heavy cream, sugar, and salt. Add a little water if the sauce is too thick.
• Return the chicken to the sauce. Simmer gently for 5–8 minutes, or until the chicken reaches is tender and well cooked.
• Sprinkle crushed kasuri methi if using.

 Frequently Asked Questions